Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization
- Autores
- Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia
- Año de publicación
- 2011
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.
Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina - Materia
-
Biopolymers
Modification
Rheology - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/16283
Ver los metadatos del registro completo
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Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinizationMoran, Juan IgnacioCyras, Viviana PaolaGiudicessi, Silvana LauraErra Balsells, RosaVazquez, AnaliaBiopolymersModificationRheologyhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch.Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaWiley2011-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/16283Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-34201097-46280021-8995enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/app.33347/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1002/app.33347info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:10:06Zoai:ri.conicet.gov.ar:11336/16283instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:10:07.111CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
title |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
spellingShingle |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization Moran, Juan Ignacio Biopolymers Modification Rheology |
title_short |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
title_full |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
title_fullStr |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
title_full_unstemmed |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
title_sort |
Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization |
dc.creator.none.fl_str_mv |
Moran, Juan Ignacio Cyras, Viviana Paola Giudicessi, Silvana Laura Erra Balsells, Rosa Vazquez, Analia |
author |
Moran, Juan Ignacio |
author_facet |
Moran, Juan Ignacio Cyras, Viviana Paola Giudicessi, Silvana Laura Erra Balsells, Rosa Vazquez, Analia |
author_role |
author |
author2 |
Cyras, Viviana Paola Giudicessi, Silvana Laura Erra Balsells, Rosa Vazquez, Analia |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Biopolymers Modification Rheology |
topic |
Biopolymers Modification Rheology |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch. Fil: Moran, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Cyras, Viviana Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Giudicessi, Silvana Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina Fil: Erra Balsells, Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina Fil: Vazquez, Analia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina |
description |
Native potato starch was acetylated and characterized. The influence of this chemical modification on different properties of the starch was studied. The characterization included the molecular weight, thermal properties, crystallinity, amylose content, swelling behavior, and pasting and rheological properties. The chemical modification induced small changes in the crystallinity of the starch and a reduction in the gelatinization heat and in the range of temperatures at which it took place. The amylose content was determined for acetylated and native potato starches. The swelling of native granules was higher than the swelling of acetylated potato starch. Regarding pasting behavior, the native and acetylated starches responded in similar ways to changes in the temperature and glycerol content. Finally, the acetylated starch was less pseudoplastic than the native starch. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/16283 Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-3420 1097-4628 0021-8995 |
url |
http://hdl.handle.net/11336/16283 |
identifier_str_mv |
Moran, Juan Ignacio; Cyras, Viviana Paola; Giudicessi, Silvana Laura; Erra Balsells, Rosa; Vazquez, Analia; Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization; Wiley; Journal of Applied Polymer Science; 120; 6; 6-2011; 3410-3420 1097-4628 0021-8995 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/app.33347/abstract info:eu-repo/semantics/altIdentifier/doi/10.1002/app.33347 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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score |
13.070432 |